Camarones al ajillo


My friend Luis had a dinner party featuring foods from his native land, Puerto Rico. He let me bring the Shrimp with Garlic. It was all very tasty! Thanks to Stacy for snapping the photo for me.

1 tsp Olive Oil
1 Large Onion, chopped
1 Large Bell Pepper, chopped (I like red)
4 Minced Cloves of Garlic
Adobo to taste (Puerto Rican seasoned salt)
1 lb of peeled deveined shrimp - tail on
1 Stick of Butter
Black Pepper to taste
Red Pepper to taste
1 package Sazon Achiote (Luis insists on the Goya brand)



In a large sautée pan, heat olive oil to medium heat. Add onions, bell peppers, garlic. Cook for 3 minutes or until onions and bell peppers are soft.

Add butter and shrimp to pan. Sprinkle with Adobo, pepper, and Sazon. Cook shrimp until pink.

Serve with Tostones, Mofongo, or Arañas (these are all differently prepared plantains). Luis fried us up some tostones - que bueno!


I also brought a ensalada of our lettuces and the lone red cabbage that we got to grow - it was about the size of a baseball. The dressing was mostly homegrown (except for the olive oil, salt and pepper) - the lemon juice, herbs, scallions were all from our yard. People jokingly asked if I had harvested the shrimp from our own aquaculture pond in the backyard. Ha ha! Maybe someday...